Preparation and characteristics of interferon-alpha poly(lactic-co-glycolic acid) microspheres
Autor: | Yao-Ming Zhao, Feng-lan Song, Fan Yang, Yi-qun Yang, Zhao-Yang Wang, Yu-fang Pan, Shi-Zhong Liang, Yong-ming Zhang |
---|---|
Rok vydání: | 2010 |
Předmět: |
Materials science
Pharmaceutical Science Alpha interferon Bioengineering Cell Line Microsphere chemistry.chemical_compound Colloid and Surface Chemistry Polylactic Acid-Polyglycolic Acid Copolymer Polymer chemistry Copolymer Humans Lactic Acid Physical and Theoretical Chemistry Microparticle Glycolic acid Viscosity Organic Chemistry Interferon-alpha PLGA Double emulsion solvent evaporation chemistry Homogeneous Delayed-Action Preparations Porosity Polyglycolic Acid Nuclear chemistry |
Zdroj: | Journal of Microencapsulation. 27:133-141 |
ISSN: | 1464-5246 0265-2048 |
DOI: | 10.3109/02652040903052010 |
Popis: | By a double emulsion solvent evaporation method, interferon-alpha (IFN-alpha) microspheres were prepared with poly(lactide-co-glycolide) (PLGA) and their characteristics, such as morphology, drug loading, encapsulation efficiency, in vitro release and degradation were evaluated. The IFN-alpha microspheres were prepared by different viscosities from 0.17-1.13 dL g(-1) and concentrations between 5-25% of PLGA, which not only affected the drug loading and encapsulation efficiency of IFN-alpha microspheres, but also strongly influenced the in vitro release. With smooth and porous surface, the drug loading and encapsulation efficiency of the microspheres prepared by 15% 0.89 dL g(-1) PLGA were 7.736% and 77.38%, respectively. The DSC curve of microspheres indicated IFN-alpha was loaded inside the microspheres. The degradation of microspheres was homogeneous and the mass loss was over 80% in 6 weeks. The release profile of microspheres showed a sustained fashion and the IFN-alpha released from microspheres maintained its bioactivity for 7 days. |
Databáze: | OpenAIRE |
Externí odkaz: | |
Nepřihlášeným uživatelům se plný text nezobrazuje | K zobrazení výsledku je třeba se přihlásit. |